Winery La PostaCocina Blanco
White wine
This wine is composed of 100% of the grape variety Gewürztraminer.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Cocina Blanco
Pairings that work perfectly with Cocina Blanco
Original food and wine pairings with Cocina Blanco
The Cocina Blanco of Winery La Posta matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of leeks with ham and béchamel sauce, pumpkin and tuna gratin or chicken maffé (africa).
Details and technical informations about Winery La Posta's Cocina Blanco.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Cocina Blanco from Winery La Posta are 2013, 2014, 0, 2012 and 2011.
Informations about the Winery La Posta
The Winery La Posta is one of of the world's great estates. It offers 13 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
